THE NIGHTCAP: DRINKING IN CHICAGO'S COCKTAIL CULTURE

The Nightcap

Domaine de Canton: Ginger wins in mixed company

We know what you're thinking: Liqueurs and cordials are for aristocratic booze snobs who sip from tiny, crystal glasses after multi-course dinners consumed via expensive flatware.

You're not far off, but that's not the point. Stay with me.

Two years ago, along came a liqueur tastefully infused with ginger (not overly sweet; anything but sticky) that had an equally, if not more, delicious effect when mixed into a cocktail as it did on ice or, for you bluebloods, served neat as a digestif. It's called Domaine de Canton, it's hand-batched in France's Cognac region, and, like most things French, it's wonderful.

Domaine de Canton landed in Chicago liquor stores in September 2008, just in time to allow local mixologists to sample it, fall in love with it and try their hands at mixing it in cocktails for sport last December at the brand's premiere Bartender of the Year Awards Competition. Two Chicago-area finalists (last year, they were Adam Seger of Nacional 27 and Peter Vestinos, who at that time was at Sepia) advanced par avion to Saint Martin among an elite dozen of the country's finest mixologists, competing for a $10,000 grand prize. (For the record, last year's winner was some guy from Miami with a drink called the Earth, Wind and Ginger. No joke.)

At the 2009 regional finals, which took place earlier this month, Vestinos was back -- as a judge. I guest-judged submissions from five local bartenders and two Midwestern strays hopefully mixing their way to the Caribbean. This year, thanks to These Tough Economic Times, only one regional winner would be flown to compete in Saint Martin, so the stakes were high and the cocktails were crafty, to say the least. One ginger-flavored drink was designed to complement baked desserts; another runner-up was named in honor of its inventor's spouse. In tribute (or wishful thinking) to that Caribbean vacation, there was even a gingered rum drink meant to be an interpretation of a Manhattan cocktail "on vacation."

And, of course, there was a winner: The Gingered Rustic Rose bought Debbi Peek a ticket to paradise.

Using Bombay Sapphire gin as a secondary base to the requisite Domaine de Canton, Peek balanced the booze with an ounce each of fresh lemon juice and her own honey-rosemary syrup, which she makes in batches during the colder months. A splash of ginger ale added effervescence, and the drink was garnished with a rosemary-speared ginger bite. The most decadent detail? A single, giant $7 luxury ice cube, courtesy of a friend who works for its manufacturer, Glace.

Peek jumped up and down when her winning drink was called at the competition, but as she explained later, she didn't overprepare: catering to diverse clientele is her job. Her day job is portfolio mixologist for Bacardi USA, for which she's charged with creating cocktail menus for hundreds of local bars, restaurants and hotels.

"I didn't want it to be overcomplicated with too many ingredients," Peek said of her winning drink. Not to mention, it's versatile. She used Bombay gin (one of her brands at Bacardi) because it's "not too overpowered with juniper," but she approved of subbing in a citrus-tinged vodka. As for the honey-rosemary syrup? It keeps in the fridge for a while and, as Peek added, "It's also really good in tea."